Creamy, sweet and salty, this African Peanut Soup is a deliciously easy twist on that fall standard – pumpkin soup! Using canned pumpkin, this peanut soup recipe can be ready and on the table in under 30 minutes. Even better, you can make this fall soup ahead of time so it’s perfect for tailgating, bagged lunches and of course… Thanksgiving!
Long a staple in Africa, peanut or groundnut soup, comes in many variations. This African peanut soup recipe though, with both pumpkin and yam is my favorite! I’m a sucker for a creamy, sweet and salty combo – and this soup definitely delivers. While peanut butter may seem a strange addition, it adds a wonderful salty richness to the soup without an overwhelming peanut flavor.
Ingredients you need to Make African Peanut Soup:
- canned pumpkin
- chicken or vegetable stock
- natural style peanut butter
- maple syrup (optional)
- garam masala OR pumpkin pie spice
How to make African Peanut Soup:
As I mentioned, this African Peanut Soup couldn’t be easier to make! Using canned pumpkin significantly cuts down on the prep time… and with a short list of ingredients, this fall soup comes together in minutes!
Step #1: There are a couple of different ways you can make this soup. First, pierce the yams with a fork and microwave for about 15 – 20 minutes (depending on how big they are and if they’ve been in the refrigerator or not). Don’t worry about overcooking them – the softer, the better! After you’ve microwaved them, scoop out the flesh and puree it in a food processor or blender with about 1 cup of chicken or vegetable stock.
Step #2: After you’ve pureed the yams, add them to a large stock pot or dutch oven and add the pumpkin puree, remaining stock, garam masala, and maple syrup if you’re adding it. Stir well to combine all the ingredients. Bring the mixture to a boil and reduce to a simmer for 10 – 15 minutes. Then stir in the peanut butter, taste and adjust seasonings and serve!
If you are looking for a fabulous Thanksgiving soup to serve, I highly recommend this African Peanut Soup!!
Other soup recipes you might enjoy:
If you enjoyed this African Peanut Soup Recipe, I’d love for you to leave me a comment and rate it!!
African Peanut Soup
- 1 red skinned sweet potatoes aka “yams”
- 15 oz. can of Libby’s canned pumpkin
- 1 Tablespoon maple syrup optional
- 1/2 cup natural style smooth peanut butter
- 1 1/2 teaspoons garam masala powder
- 7 – 8 cups vegetable or chicken stock
- dash salt
- 1/4 teaspoon white pepper
- 3 Tbsp. plain greek yogurt optional
- 3 Tbsp. chopped peanuts optional
- Pierce the yam with a fork and cook in the microwave until it is very soft. If you don’t have/use a microwave, place the pierced yam on a foil-lined sheet pan and cook in a 400-degree oven for 45 -60 minutes until very soft. Cool.
- Scoop the yam flesh into the bowl of a food processor and add 1 cup stock. Puree.
- In a large soup pot, combine the pumpkin puree, yam puree, the garam masala, and the stock. Stir to combine.
- Bring to a boil over medium-high heat. Reduce heat to a simmer and simmer for 10 minutes.
- Add the peanut butter. Stir until well combined
- Taste and season with salt and white pepper.
- Ladle into bowls and garnish with a dollop of Greek yogurt and chopped peanuts if desired.
- Although I don’t normally specify brands, I have tried this soup with other canned pumpkin purees and it was not as good – Libby’s still has the best flavor. However, if you have homemade puree or another brand that you love, absolutely use it!
- I have also called for garam masala, an indian spice blend. If you don’t have it, substitute pumpkin pie spice.
- The addition of maple syrup is completely optional. If the yam is very sweet, you probably won’t need to add it. I generally taste the soup before adding it.
- For a smoother soup, you can puree the soup again after adding the peanut butter – either with an immersion blender or a regular blender. If using a regular blender, let the soup cool a bit before blending. I’ve made this soup without pureeing the yam and you can do that, but you will end up with a chunkier soup.
- If the soup is thicker than you like, you can add a bit more stock. Start with 1/2 cup additions until you reach the desired consistency.
- This peanut soup recipe can be made 3 days ahead of time. Cool, cover and refrigerate.
- To re heat, transfer the soup into a saucepan and re heat over medium heat, stirring occasionally until hot.